BBQ Chickpea and Crispy Polenta Bowls with Asparagus + Ranch Hummus
Monday, March 25, 2019
Edit
This is everything I could want in a meal. It's colorful, easy, quick, ridiculously healthy, a little spicy and I mean... there is pan-fried polenta going on. So good.
Ingredients
Vegetarian
∙ Serves 4
Produce
4 cups Arugula, fresh
1 bunch Asparagus
1 Avocado
1 1/2 cups Cannellini/great northern beans, cooked
3 cups Chickpeas, cooked
1/2 tsp Chives, dried
3/4 tsp Dill, dried
1 clove Garlic
1 pint Grape tomatoes
1 Lemon
1/2 tsp Onion powder
2 tsp Parsley, dried
Condiments
2 tbsp Tahini
Pasta & Grains
1 1 pound tube Polenta
Baking & Spices
1 Pinch Cayenne pepper
1/2 tsp Pepper
1 tbsp Rounded cajun seasoning
1 tbsp Rounded creole seasoning
1/2 tsp Salt
1 Good pinch Salt and pepper
Oils & Vinegars
1/2 cup Olive oil
Dairy
2 oz Cheddar cheese, sharp
2 tbsp Greek yogurt or sour cream
1/4 cup Parmesan cheese
Ingredients
Vegetarian
∙ Serves 4
Produce
4 cups Arugula, fresh
1 bunch Asparagus
1 Avocado
1 1/2 cups Cannellini/great northern beans, cooked
3 cups Chickpeas, cooked
1/2 tsp Chives, dried
3/4 tsp Dill, dried
1 clove Garlic
1 pint Grape tomatoes
1 Lemon
1/2 tsp Onion powder
2 tsp Parsley, dried
Condiments
2 tbsp Tahini
Pasta & Grains
1 1 pound tube Polenta
Baking & Spices
1 Pinch Cayenne pepper
1/2 tsp Pepper
1 tbsp Rounded cajun seasoning
1 tbsp Rounded creole seasoning
1/2 tsp Salt
1 Good pinch Salt and pepper
Oils & Vinegars
1/2 cup Olive oil
Dairy
2 oz Cheddar cheese, sharp
2 tbsp Greek yogurt or sour cream
1/4 cup Parmesan cheese